Simply Scrumptious

These cookies taste just like there namesake! Plenty of sweet carrot with hearty oats accompanied with that lovely taste of cinnamon, which makes just want to go back for seconds.  The cookies can be stored in an airtight container for up to a week, but believe me they won't last long! Approx calories for the whole bake is 900 I made 9 decent size cookies which made each cookie 100 calories INGREDIENTS 1 cup (100g) oats ¾ cup (90g) wholemeal self-raising flour 1½ tsp baking powder 1½ tsp ground cinnamon 1 tbsp (14g) light olive spread, melted and cooled slightly  1 large egg room temperature 1 tsp vanilla essence ¼ cup (60ml) honey ¾ cup (68g) grated carrot,  Pinch of salt (optional) METHOD   Preheat the oven to 160ºc / 140º fan / 325ºF and line a baking tray with either a silicone baking mat or grease-proof paper In a medium bowl mix together the oats, flour, baking powder and cinnamon In a separate bowl, whisk together the

INGREDIENTS 2 cups self-raising flour (I used 1 cup wholemeal & 1 cup white) 2 cups grated Eatlean High Protein Smoked Cheese or your own choice 1 1/4 cups of skimmed milk or your choice 1 tbsp Marmite METHOD Preheat your oven to 160c / 180 fan / 350f Lightly grease a small loaf and place to one side In a large mixing bowl, sieve your flour, add your cheese, Marmite and milk and mix until all your mixture is well combined Allow mixture to sit for two minutes Pour mixture into your loaf tin Place in the oven on the middle shelf and bake for approx 25-30 minutes, or until lightly brown in colour and cooked through the middle Remove from the oven and leave in tin for approx 5 minutes, then turn out onto a cooling rack  Cool completely before storing in an air-tight container 

FAT FREE - EGG FREE - NO ADDED SUGAR - DAIRY FREE - YEAST FREE Just four simple ingredients to make these delicious spiced fruit bread buns! No scales required just a set of measuring cups and spoons! If you don't have measuring cups don't worry, you can use a normal cup or mug as long as you use the same one for all the measurements. The bigger the cup/mug the more buns you make I used a small mug and made 9 buns The recipe does say white self-raising flour, but I tried it with half wholemeal flour and half white self- raising flour. Having made these buns both ways, I found using all white self-raising flour gives you a lighter and better rise to the buns as I found the wholemeal makes the buns heavier and they didn't seem to rise as much. The wholemeal also has that distinct taste of wholegrain. So it's a personal preference to what flour you decide to use.  INGREDIENTS   2 cups of self-raising flour 1 cup of mixed dried fruit 1

INGREDIENTS  1 medium/large ripe banana 2 tbsp cacao nibs 2-3 tbsp dried chopped dates 1 cup of porridge oats, lightly blitzed in a food processor, you still want an oaty texture METHOD 1. Preheat your oven 180c / 200 fan 2. Line a small baking tray or dish with grease proof paper 3. Mix all the ingredients together until they are thoroughly combined 4. Tip your mixture onto your baking tray and press down quite firmly 5. Bake in the oven on the middle shelf for approx 20-25 minutes or until starts to go golden brown 6. Leave on the baking tray to cool for 5 minutes, then transfer to a wire rack to cool completely 7. Once cool cut to desired size and shape

A simple recipe with simple ingredients Sweetened by the naturalness from the fruit. These muffins are the perfect accompaniment with an afternoon cuppa or you could slice a muffin in half for breakfast and spread some marmalade or jam on it. It's sure to keep hunger pangs at bay! WHAT YOU WILL NEED measuring cups and spoons muffin tray lightly greased using Frylight mixing bowl and spoon Preheat oven to 180 / 160 fan Bake time approx 30-35 minutes INGREDIENTS   3/4 cup of mixed dried fruit (I used cranberries, chopped dates, sultanas) 1/4 cup of mixed seeds 1 cup of water 1 cup of self-raising flour 1 cup of self-raising wholemeal flour 1 tsp baking powder METHOD 1. Place mixed dried fruit, mixed seeds and water into a mixing bowl 2. Sieve the flours and baking powder into the wet ingredients and mix well until all is combined (if mixture is a little dry add a little more water) 3. Scoop your mixture evenly into your m

Crunchy, chewy nutty delights! Cook time 20 minutes 12 servings INGREDIENTS 30g light olive spread, softened 3 tbsp maple syrup or honey 2 medium eggs 75g crunchy peanut butter 50g porridge oats 130g wholemeal plain flour METHOD 1. Preheat oven to 200c / 180c fan / gas 6  2. Line a baking tray 3. Beat in the olive spread then add in the syrup/honey and eggs and mix. Then mix in the peanut butter, then oats and lastly the flour. You may need to add a little more flour.  4. Divide the mixture into 12 large walnut size balls onto the baking tray, making sure you leave enough between each one, flatten each ball with a fork or the back of a spoon. 5. Bake in the oven on middle shelf for approx 15-18 minutes until golden brown 6. Cool on the baking tray for five minutes then place on a cooling rack to cool completely 

This soda bread has to be simplest bread to make, needing just 4 basic ingredients, you can have a super tasty fresh loaf of bread in under an hour! Prep time - approx 15 minutes Baking time - approx 30 minutes Serves - 6 INGREDIENTS 170g self-raising wholemeal flour 170g plain white flour ½ tsp bicarbonate of soda 290ml/½ pint buttermilk METHOD 1. Preheat your oven 200ºc / 180ºfan / gas 6 2. Sieve the flours and bicarbonate of soda into a large mixing bowl and stir 3. Make a well in the centre of the flour and pur in your buttermilk, try and mix as quickly as you can using a large fork to form a soft dough. If your dough is to wet add a little more flour and if its to dry add a little milk 4. Tip your dough onto a lightly floured clean surface and knead just a little 5. Shape your dough into a dome and flatten slightly, then place onto a lightly floured baking tray and cut a shallow cross on the top  6. Place in the oven on the m

Just 4 basic cupboard ingredients needed to make these sweet treat White Chocolate Chunk Muffins These muffins contain no added sugar - no added fat and have no egg! WHAT YOU WILL NEED Mug or cup of your choice (the bigger the mug/cup the more muffins you make) Muffin tray Mixing bowl & spoon PREP TIME - 10 minutes OVEN TEMP - 200 ºc / 180ºfan BAKE TIME - 20-25 minutes INGREDIENTS 2 cups of self raising flour 1 cup of milk ½ cup of white chocolate chunks ½ cup of Cadburys drinking chocolate METHOD 1. Preheat oven & grease your muffin tray 2. Sieve flour and drinking chocolate into a mixing bowl 3. Stir in your chocolate chunks 4. Add milk to the dry mixture and mix until all the ingredients are combined 5. Scoop mixture into your prepared muffin tray 6. Place muffins in the oven on the middle shelf and bake, check muffins half way through baking, to check if your muffins are baked insert a cocktail stick into the centre of a muffin, if

I adapted this recipe to healthier ingredients than what a normal scone recipe would use, I swapped the butter to a low fat olive spread, the milk from full fat to skimmed and the full fat flavoured cheeses to a very low calorie, low fat and high protein cheese (eatlean) INGREDIENTS  225g plain flour 2 tsp baking powder 42g low fat olive spread (cold and cubed) 175ml skimmed milk 125g low fat cheese (I used eatlean high protein cheese) crumbled into chunks or roughly sliced into little cubes METHOD  Preheat your oven to 200c / 180 fan / Gas 6 Sieve your flour and baking powder into a large mixing bowl Rub the butter into the flour using your hands/fingertips until you have what looks like bread crumbs Pour your milk into the flour and mix well using a wooden spoon to form a dough, if your dough is very stick just add a little more flour Add your cheese to the dough gently kneading into the mixture Shape your dough into a round dome and

The perfect healthy pudding or snack, it has 1 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, they're sugar free, fat free, low calorie and the sweetness comes from the naturalness of the apple; what's not to love about this oat bake? CALORIES AT BOTTOM OF RECIPE INGREDIENTS 50g oats (3/4 cup) 60g grated apple (skin on or peeled, your choice) 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp mixed spice 3 tbsp fat free natural/greek yogurt 1 egg (medium) 1 tbsp honey (optional) METHOD 1. Preheat your oven at 180 degrees 2. In a mixing bowl add your grated apple, mixed spice and cinnamon, stir until apple is coated in spices 3. Add rest of ingredients and mix well (if mixture looks to wet just add extra oats) 4. Now spray a small baking dish with frylight (my dish is about 12cm diameter) and pour in the oaty mixture 5. Bake in the oven for approx 30 minutes until golden with some cracking on top

These Fruity Ginger Muffins are a good mid-morning boost that will keep you going until lunchtime. Say goodbye to that rumbling tummy! No added sugar - no added fat - egg free Prep Time 10 minutes Servings - 6 Approx 150 calories per muffin with sultanas Approx 135 calories per muffin without sultanas EQUIPMENT Non-stick muffin tin Set of measuring cups and spoons INGREDIENTS 2 weetabix, crushed 1/3 cup of Whitworths Fiery Ginger before chopping (roughly chopped) 1/4 cup of sultanas (optional) 1 cup of skimmed milk 1/2 cup wholemeal self-raising flour 1/2 cup of self-raising flour 1 tsp baking powder 2 tsp ground ginger METHOD 1. Preheat oven to 180c / 160c fan 2. Add Weetabix, sultanas and ginger into a large mixing bowl, add the milk and mix well 3. Sieve the flour, baking powder, ground ginger and fold into the wet ingredients, yo may need to add a little more milk. Pour into your muffin tin 4. Bake in the oven

No added sugar Fat free Makes 2 giant cookies APPROX 150 calories per cookie INGREDIENTS 1/2 cup of oats 1 egg 1 tsp ground ginger 1 tbsp Whitworths Fiery Crystallised Ginger (chopped) 1/4 fresh carrot grated METHOD Preheat oven 220c / 180 fan and line a baking tray Put all the ingredients in a mixing bowl and mix well until all the mixture is combined. The mixture will be quite wet/sticky. If it is very wet just add a little more oats. Place half the mixture on baking tray and shape into a giant cookie leaving enough room for the second cookie Place in the oven and bake for approx 20 minutes for a soft cookie Leave on baking tray to cool once removed from the oven, unless you can carefully remove to  a wire rack TIP   If you prefer a chewy firmer cookie, once cookie is baked and oven is turned off, leave cookie in oven to cool

A tasty healthy wholesome bowl of soup that's low in calories, packed full of vitamin c and doesn't cost a fortune to make. Makes 4 generous portions Approx 60 calories per portion INGREDIENTS 400-500g carrots - peeled & roughly chopped 2 tbsp split orange lentils 1 medium onion - roughly chopped 1 vegetable stock cube 1 tbsp hot curry powder METHOD Place all your ingredients into your soup maker Fill your soup maker to fill line with boiling water, and give a good stir (if your using the hob, you will need 1600ml boiling water) Set your soup maker to the smooth setting, press start and that's as much as you need to do, other than to wait until your soup is ready for you to enjoy Soup can be stored in an air tight container in the fridge for 3-4 days

Breakfast gets a healthy new makeover! This moist tasty banana bread is low in fat, sugar free and can be made in advance to either freeze or store in the fridge.  Makes 9 portions INGREDIENTS 3 large ripe bananas (approx 350g mashed banana) 1 cup milk of choice (I used skimmed) 1 egg 2 tsp vanilla essence 1½ cup oats (approx 150g) ½ tsp baking powder ½ tsp bicarbonate soda METHOD 1. Preheat oven to 180C / 160 fan 2. Grease and/or line an 8x8" baking tray with baking paper 3. Mash your bananas and add your egg, milk and vanilla 4. Add in your dry ingredients and stir until all is combined 5. Leave to soak for about 15 - 20 minutes 6. Pour your mixture into your baking tray and bake on middle shelf for approx 30 - 45 minutes or until cooked through and golden brown on top 7. Either serve straight from the oven by spooning out or leave to cool before slicing

This tray bake is something that will amaze you! There is no flour, no sugar, no fat and its low in calories. Its high fibre and sweetness comes from the dates, the high protein comes from the chickpeas, and the little kick comes from the lovely fiery ginger.  This simple yet moist tasty tray bake will have you going back for a second slice, maybe even a third! INGREDIENTS 400g tin chickpeas, drained and rinsed 70-80g dried dates, cut in half ½ tsp bicarbonate soda 1 egg 1½ tsp ground ginger ½ cup Whitworths fiery Ginger (less if you don't want it to strong) METHOD Preheat oven 160º fan / 180ºc Place all your ingredients into a food processor and blend until all is completely combined Pour your mixture into a square lined baking tray (9"x 9")  Place in the oven on the middle shelf and bake for approx 30 minutes